Originally From
Sprung From
Imported From
Onion & parmesean quesadilla
katincooks has cooked this
"quick meal, that can be easily modified for whatever veggies & cheese you have on hand." - katincooks
2
- 2 whole wheat tortillas
- 1 cup grated Italian blend cheese (parmesan, mozzarella, romano)
- 4 tbsp tomatillo salsa (from a jar)
- 1/2 cup sliced red onion
- 2 tbsp olive oil
- 1 tsp Jane's Krazy Mixed-Up Pepper
Heat oil in cast iron skillet, add onion & peppers. Turn to medium-low & cook for 10 minutes, stirring occasionally.
Heat large flat non-stick skillet (large enough for 2 tortillas - or then can be done separately in on round skillet). Heat tortillas on skillet for 2 minutes so the become crispy on one side. Slip over (crispy side up). To only half of the round tortilla, add half of cheese, then onions, then salsa, the rest of cheese - fold the empty side over the covered side.
Cook for 1-2 minutes on each side, until cheese is melted through.
Remove from heat, slice into pie-shaped pieces and serve with more salsa.
Heat large flat non-stick skillet (large enough for 2 tortillas - or then can be done separately in on round skillet). Heat tortillas on skillet for 2 minutes so the become crispy on one side. Slip over (crispy side up). To only half of the round tortilla, add half of cheese, then onions, then salsa, the rest of cheese - fold the empty side over the covered side.
Cook for 1-2 minutes on each side, until cheese is melted through.
Remove from heat, slice into pie-shaped pieces and serve with more salsa.
